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Old 07-16-2012, 03:39 PM   #51
Bob
 
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Nov 2007
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Hope it turns out fabulous for you! Let us know.

Bob
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Old 07-18-2012, 12:07 AM   #52
duckmanco
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Sep 2010
VA
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Reporting back here after about a little over a month in keg (5 weeks total cold) and I must say. This beer, as most dark beers do, has mellowed out into an excellent, session roasty ale. I guess what I mean by that, is it feels/tastes like the British bitter's roasty cousin. It's super drinkable, but satisfies the want for dark beer flavor without having to break out the imperial stout.

Great beer I'll rebrew with Willamette for finishing just to see how it differs from the cascade I used. Cheers Bob

 
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Old 07-18-2012, 01:31 AM   #53
Bob
 
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Hurrah!

I'm glad you like it. Do try it with Willamette. I really <3 Willamette, and use it all the time in beers like this. Gives a lovely vegetal, earthy character.



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Old 11-28-2012, 06:05 PM   #54
CrookedTail
 
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Jun 2010
Patchogue, NY
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I brewed a porter 3 weeks ago that I based on this recipe. I had a bunch of leftover ingredients and wanted to put together a session porter, and I've always wanted to brew one of Bob's recipes.

Here is what I brewed:

Fermentables
3.15 lbs Amber LME
3.15 lbs Golden Light LME
.5 lbs English Chocolate Malt
.25 lbs Belgian Debittered Black Malt
.25 lbs Dark Brown Sugar

Hops
1 oz Centennial (9 AAU) @ 60 min
1 oz Cascade (6 AAU) @ 1 min

Yeast
US-05


I just moved it to a bright tank, and took a taste of the gravity reading. Very nice! Chocolate and caramel are front and center. The cascades are noticeable in the finish. It's a smooth beer, which I am sure the debittered black malt contributed to.

I'm looking forward to trying it chilled and carbonated!

Great recipe, Bob!

 
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Old 02-18-2013, 07:55 PM   #55
Rivenin
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Dec 2010
McMinnville, Oregon
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brewin this for the 4th time... LOVE this damn recipe!
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Old 01-11-2014, 06:09 PM   #56
Rivenin
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Dec 2010
McMinnville, Oregon
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count this as a 5th a few weeks ago - aged it on 2oz of med oak chips and 200ml of jameson...
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RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Mosaic Honey Wheat -
Primary Kool-aid malt liquor - Berlinerweisse
Kegged Berlinerweisse - Centennial blonde with Huell Mellon hops - same blonde but dry hopped with ella
240v - 4500w electric two tier

 
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Old 05-26-2014, 02:26 PM   #57
philber
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Feb 2012
stamford, ct
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Brewing my 3rd batch right now. This is a great recipe. I got many requested to review this one. Looking forward to enjoying it.
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Old 05-26-2014, 05:14 PM   #58
Bob
 
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Glad you like it!



Bob
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Old 06-08-2014, 12:12 PM   #59
jfk69
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Mar 2013
Owosso, Michigan
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Well, after PM'ing Bob with a couple questions about this recipe, I had a buddy over yesterday who is doing extract brews with a friend to check out the all grain process. The brew for the day was this beer. All I can say is that if it tastes 1/100 as good as it smelled during the boil, this one is an all star! I hit all my numbers except OG, which actually came out a bit high at 1.056....don't know what I did to get such good efficiency, I've never hit over on OG, so I gained some efficiency some where on this batch. If it finishes as it should, it will probably be a higher 5.X% beer...maybe not as sessionable, but certainly still good. Damn I hate when that happens lol!

Anyway, it's sitting in the ferment fridge at set at 67 for the temp. Beer is currently at 64 as active fermentation hasn't started yet. I'll be watching this closely over the next couple days to make sure it ferments in the mid 60's. Can't wait to drink it. What level have you folks carbed this beer to?
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Old 06-08-2014, 01:17 PM   #60
Bob
 
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I always carbed it to between 2.0 and 2.5 volumes.

P.S. Update your sig! Your Empty is no longer!
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